Spicy Barbecue Chicken Salad

Servings: 4 | Serving size : 4 ounces chicken

Cooking Time: 30 Minutes (does not include marinating time)

This recipe can easily be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.

Ingredients

• 2 cloves garlic (sliced)
• 1 medium shallot (diced)
• 2 tsp. smoked paprika
• 1 tsp. chili powder
• 1 Tbsp. molasses
• 1/4 tsp. pure vanilla extract
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp fresh ground black pepper
• 1 Tbsp. olive oil
• 1 lb. boneless skinless chicken thighs (left whole)
• 4 medium green onions (thinly sliced crosswise)
• 2 Tbsp. reduced fat mayonnaise
• 4 Tbsp. non-fat Greek yogurt
• 4 ribs celery (diced)
• 4 medium green onions (thinly sliced crosswise)

Combine the garlic, shallot, smoked paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, olive oil and chicken in a large zipper bag.

Toss the chicken in the bag until well coated with the spices.

This can be done up to 24 hours in advance and kept in the refrigerator. The chicken will be best if it marinates for at least a few hours.

When you are ready to serve preheat the grill or place a large roasting pan in the oven and preheat to 400°F.

Add the chicken to the grill (or the pan) and return the skillet to the oven.

Cook for 12 to 14 minutes turning the chicken about every 4 minutes.

Let the chicken cool and then cut into 1/2 inch cubes.

Chill well. 

When the chicken is chilled, add the mayonnaise, yogurt, and green onions and fold together.

Serve.